Golden Egg Curry Udon (Keiran Curry Udon) 鶏卵カレーうどん

Cozy and comforting, this Golden Egg Curry Udon is inspired by Kyoto-style Curry Udon and features a rich layer of savory Japanese curry, chewy udon noodles, and a silky, thickened dashi-based egg drop soup poured over top. The combination of flavorful curry and soft, custardy egg makes this Japanese noodle dish a hearty and satisfying meal.

Kyoto Inspired Egg Drop Curry Udon

Keiran Curry Udon, or Egg Curry Udon, is a traditional Kyoto dish most famously served at Tsukumo Udon near Kyoto Station. It’s known for its three-layer structure: a rich curry base, chewy udon noodles, and a thick, egg-infused curry broth poured over the top. What sets this dish apart is its use of niboshi (sardine) dashi, a flavorful stock that forms the backbone of the broth. The egg is gently whisked into the broth, creating a golden hue and silky texture that blends seamlessly with the curry. This version is inspired by Tsukumo Udon’s version, bringing that comforting, umami-packed bowl of goodness to your kitchen.

Why You’ll Love This Recipe

• Reminiscent of Kyoto’s Classic: Inspired by the iconic Tsukumo Udon’s 鶏卵カレーうどん, this dish brings the flavors of Kyoto’s famous egg curry udon right to your home.
• Rich and Flavorful Broth: The sardine-based dashi (niboshi) combined with curry powder, mirin, and soy sauce creates a deeply savory broth. For convenience, you can use a dashi pouch or even instant dashi if you’re short on time.
• Uses Leftover Curry: This recipe is a great way to repurpose leftover curry into something fresh and delicious, making it both efficient and tasty.
• Quick and Easy: With a total prep and cook time of under 20 minutes, this dish is perfect for busy weeknights or when you’re craving a hearty meal without much effort.
• Customizable: Whether you’re using beef, chicken, tofu, or another protein, you can easily adjust this recipe to fit your preferences or dietary needs.

Ingredients and Substitutions

This recipe requires only a few simple ingredients, many of which you might already have in your pantry. Here’s what you’ll need:

• Udon Noodles: Thick, chewy noodles that are a staple in Japanese cuisine, providing the base for this dish. I highly recommend using frozen udon noodles as they have the best texture for packaged udon.
• Eggs: Whisked into the curry broth, they create a silky, smooth texture similar to egg drop soup.
• Meat of Choice: Thinly sliced beef or pork is the most common choice for Japanese curry udon but you can use your protein of choice such as chicken thigh or shrimp. For a vegetarian option, a plant based meat alternative, mushrooms or pre-marinated tofu would work great.
• Onion: Thinly sliced and sautéed, offering sweetness and depth to the curry broth.
• Dashi: A flavorful Japanese stock made from dried fish (niboshi), forming the base of the soup. Use konbu or shiitake dashi for a vegetarian option.
• Curry Cubes: Japanese curry roux, a blend of curry powder, flour, and fat that thickens the broth while infusing it with rich, mildly spiced flavors.
• Mirin: A sweet rice wine that balances the saltiness of the broth and adds a subtle sweetness.
• Light Soy Sauce: Provides a savory, umami-rich flavor that complements the curry and broth.meat.
• Potato Starch Slurry (optional): A mixture of potato starch and water to thicken the curry broth if desired. Corn starch can be used as a substitute.

How to Make Egg Curry Udon

This egg curry udon comes together quickly, making it a perfect meal for weeknights or any time you’re craving something comforting and delicious. Here’s how to make it:

1. Heat leftover curry: Microwave or re-heat leftover curry over the stove until heated through.
2. Cook udon: Follow package instructions to cook the udon (microwave or over the stove).
3. Sauté onions and curry powder: Cook sliced onions in oil until translucent. Add curry powder and cook until fragrant.
4. Make the broth and cook meat: Add dashi. Once it comes to a simmer, add the thinly sliced meat, removing the scum as it cooks. Season with soy sauce and mirin.
5. Thicken the soup: Stir in potato starch slurry to thicken.
6. Prepare the eggs: Whisk the eggs well and slowly pour them into the simmering broth, stirring gently to create an egg drop effect.
7. Serve: Add leftover curry in a bowl, then top with cooked udon. Pour the egg curry soup over the udon. Serve with ginger and green onions. Enjoy!

VIDEO: Watch How to Make It

Serving Suggestions

This egg drop curry udon is hearty on its own, but you can pair it with a light side dish such as edamame, pickled vegetables, or a simple Japanese salad to complete the meal.

Recipe FAQ

More Easy Udon Recipes

• Vegan Curry Udon
• Abura Udon (Soupless Oil Udon)
• Sesame Miso Butter Udon (5 minutes)
• Shoyu Butter Udon (5 minutes)
• Corn Mayo Udon (5 minutes)

Enjoy!! If you make this Egg Curry Udon recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!

Keiran Curry Udon

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• Author: Lisa Kitahara
• Total Time: 17 minutes
• Yield: 1 serving

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Description

Cozy and comforting, this Golden Egg Curry Udon is inspired by Kyoto-style Keiran Udon and features a rich layer of savory Japanese curry, chewy udon noodles, and a silky, thickened dashi-based egg drop soup poured over top. The combination of flavorful curry and soft, custardy egg makes this Japanese noodle dish a hearty and satisfying meal.

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Ingredients

Units USM

Third layer

• 1/8 (17 g) onion, thinly sliced
• 1/2 tsp S&B Japanese curry powder
• 1 cup (250 ml) dashi stock
• 1 oz (30 g) g thinly sliced beef
• 1 tbsp (15 ml) Japanese light soy sauce
• 1 tbsp (15 ml) mirin
• 1 tbsp (10 g) potato starch
• 1 tbsp water
• 1 large egg

Second layer

• 1 serving (250 g) frozen udon noodles

First layer

• 1 cup leftover curry*

Topping

• green onion
• grated ginger

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Instructions

Prepare the First Layer

1. Reheat Curry Leftovers: Heat leftover curry in the microwave or stovetop until warm. 

Prepare the Second Layer

1. Cook the Udon Noodles: Boil a pot of water and cook the frozen udon noodles according to the package instructions. Drain and set aside.

Prepare the Third Layer

1. Sauté the Onion and Curry Powder: In a pot, add a little oil and sauté the sliced onion over medium heat until translucent. Add curry powder and cook for about 1 minute to release the flavours.  
2. Make the Soup: Pour in the dashi. Once simmering, add in the thinly sliced beef. Skim off the scum. Season with soy sauce and mirin. Let it simmer for 2-3 minutes. 
3. Thicken the Sauce: In a small bowl, mix the potato starch and water to create a slurry. Gradually add this to the pot while stirring to thicken the sauce. Allow it to come to a gentle simmer.
4. Add Eggs: Reduce the heat to low and slowly drizzle in half of the eggs stirring gently. Let it come to a simmer again and then drizzle in the remaining eggs, stirring slowly. Remove from heat. 

 Assemble the Dish

1. In a serving bowl, add a portion of leftover curry.
2. Add the cooked udon noodles as the second layer.
3. Top with the egg curry soup as the third layer.
4. Sprinkle chopped green onion and grated ginger on top as desired.

Notes

• *If you don’t have any leftover curry, you can make a quick curry by combining 3/4-1 cup dashi and 1 curry roux cube (25 g) in a pot over medium high heat. Once it comes to a boil and dissolves, turn off the heat. If you want it thicker, whisk together 2 tsp potato starch  and 2 tsp water, then stir it in to thicken.

• Prep Time: 2 minutes
• Cook Time: 15 minutes
• Category: Main dish
• Method: Stove Top
• Cuisine: Japanese

Nutrition

• Serving Size: 1 serving
• Calories: 600
• Sugar: 10 g
• Sodium: 1500 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0
• Carbohydrates: 60 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 185